Raspberry and Kefir Muffins

Name: Raspberry and Kefir Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 3/4 cup all-purpose flour (spooned and levelled); 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup kefir (at room temperature); 1/2 cup granulated sugar; 1/4 cup unsalted butter (melted and cooled); 1 tsp vanilla extract; 1 large egg (at room temperature); 1 cup raspberries (fresh or frozen)

35 min 12 muffins Easy

All Recipes

Delightful raspberry muffins with a tangy kefir twist, perfect for breakfast or a snack.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Muffins are a beloved breakfast staple that can be both comforting and versatile. Our Raspberry and Kefir Muffins bring a delightful tanginess from the kefir, perfectly balanced with the sweet and tart notes of fresh raspberries. These muffins are not just a treat for the taste buds but also a wholesome start to your day. Kefir, a fermented dairy product similar to yogurt, adds a unique depth of flavour and a light, moist texture to the muffins. Combined with the vibrant burst of raspberries, these muffins are an excellent choice for anyone looking to elevate their breakfast routine. Whether enjoyed warm from the oven or as a quick grab-and-go option, these muffins promise satisfaction in every bite.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Pro tip: Ensure your dry ingredients are well combined to prevent uneven distribution in the batter.

Combine wet ingredients

In a separate bowl, whisk together kefir, sugar, melted butter, vanilla, and egg until smooth.

Pro tip: Make sure the butter is cooled to prevent cooking the egg.

Combine mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.

Pro tip: A few lumps are okay; overmixing will make the muffins tough.

Add raspberries

Gently fold in the raspberries, being careful not to crush them.

Pro tip: If using frozen raspberries, do not thaw them to prevent excess moisture in the batter.

Fill muffin tin

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake the muffins

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Enjoy the muffins warm or at room temperature.

💡

Tips & Tricks

Use fresh or frozen raspberries for convenience and flavour.
Ensure all ingredients are at room temperature for even mixing.
Do not overmix the batter to keep muffins tender.
Line your muffin tin with paper liners for easy cleanup.

Frequently Asked Questions

How can I make my muffins more moist?

Use room temperature ingredients and avoid overmixing the batter to keep the muffins moist.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the batter.

What is the role of kefir in this recipe?

Kefir adds moisture and a tangy flavour, while also helping to tenderize the muffins.

Can I replace kefir with another ingredient?

You can substitute kefir with buttermilk or plain yogurt if needed.

How do I prevent my muffins from sticking?

Use paper liners in your muffin tin or ensure the tin is well greased.

Serving Suggestions

Serve these Raspberry and Kefir Muffins warm with a pat of butter or a dollop of yogurt for an extra creamy touch. They pair wonderfully with a cup of tea or coffee. To make ahead, you can freeze the muffins individually wrapped, and they will keep well for up to three months. Simply reheat in the oven or microwave before serving for that freshly baked taste.

Nutrition per serving

150

Calories

Protein

Fat

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